Mafaldine Limone Broccoli Pasta (Print Version)

Ribbons of mafaldine with lemon, garlic, and tender broccoli in a silky Parmesan sauce.

# What You Need:

→ Pasta

01 - 14 oz mafaldine pasta

→ Vegetables

02 - 1 large head broccoli (about 10.5 oz), cut into small florets
03 - 2 cloves garlic, thinly sliced

→ Sauce & Seasoning

04 - 2 lemons (zest and juice)
05 - 1/4 cup extra virgin olive oil
06 - 1.4 oz freshly grated Parmesan cheese, plus extra for serving
07 - 1/2 tsp chili flakes (optional)
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - Fresh basil or parsley, chopped (optional)

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook according to package directions, subtracting 2 minutes from the recommended time so the pasta finishes al dente.
02 - Three minutes before the pasta is finished, add the broccoli florets directly to the boiling pasta water. Reserve 1/2 cup of the starchy cooking water, then drain the pasta and broccoli together in a colander.
03 - While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the sliced garlic and chili flakes if using, and sauté for 1 to 2 minutes until fragrant and just beginning to soften, taking care not to let the garlic brown.
04 - Transfer the drained mafaldine and broccoli to the skillet. Pour in the lemon juice and scatter the zest over the top, along with a splash of the reserved pasta water. Toss vigorously to coat everything evenly, adding more cooking water as needed to build a silky, light sauce.
05 - Sprinkle the grated Parmesan over the pasta and toss until the cheese melts into the sauce and clings to the ribbons of mafaldine. Season with salt and freshly ground black pepper to taste.
06 - Divide among warm plates or bowls immediately. Top with additional Parmesan and a scattering of fresh basil or parsley if desired, and serve right away.

# Expert Tips:

01 -
  • The mafaldine ribbons catch the lemon sauce in every frilly edge, making each bite burst with flavor.
  • Broccoli cooks right in the pasta water, so you dirty fewer pots and the florets turn perfectly tender.
  • It comes together in about half an hour with ingredients you probably already have.
02 -
  • Do not let the garlic turn brown in the oil, burnt garlic will make the whole dish bitter and there is no fixing it once it happens.
  • Saving that pasta cooking water is the difference between a clumpy mess and a sauce that glosses every strand beautifully.
03 -
  • Warm your serving bowls in a low oven or with hot water before plating, the pasta stays at the perfect temperature longer and the sauce does not seize.
  • Zest the lemons before you juice them, trying to zest a squeezed lemon half is a frustrating and unnecessary battle.

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